| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 7g | 2g | 60g |
| sugars | fibre | protein | salt |
| 4g | 8g | 12g | 0.8g |
When it comes to comfort food that warms the soul, few dishes compare to the Nepalese Dal Bhat (Lentil Soup with Rice). This recipe holds a special place in my heart not only because of its delightful flavors but also because it brings a sense of culinary adventure right into my kitchen. Hailing from the Rocky Mountains, I am always excited to explore global flavors that offer hearty and wholesome nourishment, and this dish does exactly that.
The Nutritional Powerhouse
One of the reasons I adore this recipe is the incredible health benefits that it offers. Lentils are packed with protein and fiber, making them a perfect choice for those looking to maintain a balanced diet. The split red lentils used in Nepalese Dal Bhat cook quickly and absorb flavors beautifully, making each bite a delicious experience. Pairing it with Basmati rice gives you a complete protein source, which is particularly beneficial for vegetarians and vegans.
Moreover, turmeric, one of the primary spices in this recipe, is well-known for its anti-inflammatory properties. Ginger and garlic not only add depth to the flavor but also come with their own set of health benefits, including boosting immunity and aiding digestion. This makes Nepalese Dal Bhat not just a treat for your taste buds, but also a boon for your overall well-being.
A Cultural Culinary Journey
Gordon and I love experimenting with different cuisines, and this dish instantly transports us to the Himalayas of Nepal. The blend of spices—cumin, coriander, and garam masala—creates an aromatic experience that is both exotic and familiar. While it’s unique in its own right, if you love Indian dal or Middle Eastern lentil soups, you’ll find this dish quite similar in texture and taste.
This recipe is easily customizable as well. If you enjoy a bit of heat, green chilies can be added to elevate the flavors. A squeeze of lemon at the end not only enhances the taste but also adds a fresh twist that makes the dish pop. Pair it with some naan or a side of sautéed greens, and you have a balanced meal that’s as satisfying as it is nutritious.
Why It’s Perfect for Outdoor Enthusiasts
Having spent most of my life in the Rocky Mountains, I appreciate meals that are both filling and packed with nutrients to provide the energy needed for outdoor activities. When we go camping, Nepalese Dal Bhat is a frequent choice since it’s simple to prepare, yet incredibly hearty. The ingredients are easy to pack, and the dish can be cooked in one pot, making it convenient for those adventure-filled getaways.
For anyone looking to make a delicious, healthful meal that brings a slice of Nepal into your home, this recipe is a must-try. Whether you’re an avid adventurer or someone who loves to explore new cuisines from your kitchen, Nepalese Dal Bhat is a dish that will surely win you over.
What You’ll Need
- 1 1/2 cups split red lentils
- 6 cups water
- 1 tsp turmeric powder
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 medium tomatoes, chopped
- 1/2 cup cilantro, chopped
- 3 cups Basmati rice
- 5 cups water (for the rice)
- 1 tbsp ghee or vegetable oil
- 2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Optional: Green chilies for heat
- Optional: Lemon wedges for serving
Method
Step One: Prepare the Lentils
Rinse the split red lentils under cold water until the water runs clear. In a large pot, add the 6 cups of water, lentils, and turmeric powder. Bring to a boil, then reduce the heat and let it simmer until the lentils are fully cooked and soft, about 20-25 minutes. Skim off any foam that forms on the surface.
Step Two: Cook the Rice
Rinse the Basmati rice under cold water until the water runs clear. In another pot, add the 5 cups of water and bring to a boil. Add the rice, cover, and reduce the heat to low. Cook the rice for about 15-20 minutes or until all the water is absorbed and the rice is tender.
Step Three: Prepare the Seasoning
In a frying pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds. Add the finely chopped onion and sauté until golden brown. Then add the minced garlic, grated ginger, and chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Step Four: Combine and Season
Add the cooked onion-tomato mixture to the pot of cooked lentils. Stir in the coriander powder, garam masala, and salt to taste. If desired, add green chilies for heat. Let the mixture simmer for an additional 10 minutes to allow the flavors to meld.
Step Five: Garnish and Serve
Stir in the chopped cilantro into the lentil soup. Serve the Dal hot with the cooked Basmati rice on the side. If desired, serve with lemon wedges for an added zest. Enjoy your Nepalese Dal Bhat!
